A year's cookery

Luncheon.— Bubble and Squeak. — Cut the remains of the boiled beef into thin slices, fat and lean together. If sufficient cabbage were left, mince it finely ; if there be not sufficient, boil a small savoy till done enough, drain, press it well, and cut it small. Fry the slices of meat in a frying-pan over a brisk fire with butter or dripping till they are hot through without being dry or hard. Put them on a hot dish and keep them hot till the cabbage is ready. Turn it over in the frying-pan till it is heated throughout. Pile it on a hot dish, put the pieces of meat round it, and serve immediately. If any other vegetables are left, such as turnips, carrots, or parsnips, they also may be made hot and served with the Bubble and Squeak. No sauce will be required for this dish. Tapioca and Apples (February 18th). Dinner. — Vermicelli Soup. — To be made of the bone stock already in the house, or with essence of beef ( see March 22nd). Broiled Steak with Bearnaise Sauce. — It will be necessary to have a clear bright fire for broiling the steak. Therefore, about threequarters of an hour before it is to be cooked, clear the dust away from the bottom of the bars, and make up the fire with small coal mixed with coke or cinders that have been broken up. If the fire is blazing instead of being clear, throw a handful of salt upon it. If, however, the steak does not brown properly, make a flare by throwing a little piece of dripping upon the fire. Keep the steak in the warm kitchen for a couple of hours before it is broiled ; especially is this necessary if tlie weather is frosty. A gridiron ought to be kept specially for chops and steaks, another for fish, and, by rights, a third for bloaters. If the same utensil be used for every purpose, it is more than probable that the flavour of the steak will be spoiled. Make the gridiron hot over the fire, clean it well with a piece of paper or rag, rub it over with mutton fat, and again make it hot. Season the steak with pepper and salt, lay it upon the gridiron, move it about for a few seconds for fear it sticks, and then turn it every two minutes till it is done enough. Be, of course, particularly careful not to stick a fork or anything else into the meat, as that would allow the gravy to escape. If a pair of steak -tongs is not at hand, put the fork into the fat. When the steak is black on the outside, and when pressed with the side of a fork it feels firm, not hard to the touch, it is done enough. It is scarcely possible to say how long it will take, because the time required will vary with the state of the fire, the condition and thickness of the meat, and the